Ultra-high Pressure-assisted Extraction of Gelatin from Fish Skin

doi:10.7506/spkx1002-6630-201106022

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (6 ): 99-103.doi: 10.7506/spkx1002-6630-201106022

• Processing Technology • Previous Articles Next Articles

Ultra-high Pressure-assisted Extraction of Gelatin from Fish Skin

ZHANG Yu-hao1,2，MA Liang1,2，SHI Xuan3

1. College of Food Science, Southwest University, Chongqing 400716, China ；
2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400716, China；
3. Chongqing Research Institute of Biotechnology Co. Ltd., Chongqing 401121, China

Received:2010-05-26 Revised:2011-01-17 Online:2011-03-25 Published:2011-03-03
Contact: ZHANG Yu-hao E-mail:zhy1203@tom.com

Abstract

Abstract: In order to establish a clean production process of fish gelatin, the ultra-high pressure-assisted extraction of gelatin from fish skin was investigated to explore the effects of ultra-high pressure treatment pressure, ultra-high pressure treatment time, extraction temperature and extraction time on gel strength and yield of gelatin. Results indicated that the optimal extraction processing conditions were ultra-high pressure treatment pressure of 300 MPa, ultra pressure treatment time of 10 min, extraction temperature of 50－60 ℃ and extraction time of 4 h. Under the optimal extraction conditions, the gel strength and the yield of gelatin were 274 g and 75.03%, respectively. The melting and gelling temperatures were 23.6 ℃ and 16.4 ℃, respectively.

Key words: ultra-high pressure, fish gelatin, gel strength, yield

CLC Number:

TS 254.9

ZHANG Yu-hao1,2，MA Liang1,2，SHI Xuan3. Ultra-high Pressure-assisted Extraction of Gelatin from Fish Skin[J]. FOOD SCIENCE, 2011, 32(6 ): 99-103.

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Ultra-high Pressure-assisted Extraction of Gelatin from Fish Skin

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